Savory Sheet Pan Teriyaki Chicken

$- 4 boneless, skinless chicken thighs - 1 cup fresh broccoli florets - 1 red bell pepper, thinly sliced - 1 cup sugar snap peas - 1 cup carrots, julienned or sliced into thin coins - 1/2 cup low-sodium teriyaki sauce - 2 tablespoons sesame oil - 2 tablespoons honey - 2 cloves garlic, finely minced - 1 inch fresh ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - 2 green onions, finely chopped (for garnish) You can swap chicken thighs for chicken breasts if you prefer. They cook faster and are leaner. For veggies, consider using snap peas, zucchini, or bell peppers. You can also use frozen veggies if fresh ones are not available. Replace honey with maple syrup for a vegan option. For a gluten-free meal, select tamari sauce instead of teriyaki sauce. Each choice can slightly change the taste but will still be delicious. You will need a large baking sheet and parchment paper for easy cleanup. A medium mixing bowl helps mix the marinade well. Use a whisk for the marinade to combine all flavors. A zip-top bag or shallow dish works for marinating the chicken. Finally, a meat thermometer ensures the chicken is cooked perfectly. This simple equipment makes your cooking smooth and enjoyable. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key to getting that perfect roast. Next, line a large baking sheet with parchment paper. It helps with easy cleanup. In a medium bowl, mix the teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger together. This is your marinade. Now, place the chicken thighs in a zip-top bag or a shallow dish. Pour half of the marinade over the chicken. Make sure the chicken is well-coated. Seal the bag tightly or cover the dish. Let the chicken marinate for at least 15 minutes. If you have time, letting it sit in the fridge overnight gives better flavor. While the chicken is marinating, prepare your veggies. In a bowl, combine broccoli, red bell pepper, sugar snap peas, and carrots. Drizzle with olive oil, and season with salt and pepper. Toss the veggies until they are well-coated. After marinating, remove the chicken from the bag. Arrange the chicken thighs on one side of the baking sheet. Spread the prepared veggies on the other side. This helps everything cook evenly. Next, drizzle the remaining marinade over both the chicken and veggies. This adds extra flavor. Place the baking sheet in the oven. Roast for 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be fork-tender. Once done, take the baking sheet out of the oven. Allow it to rest for a few minutes. This lets the flavors settle. For a beautiful finish, sprinkle sesame seeds and chopped green onions on top. You can serve this dish directly from the sheet pan. It’s perfect for a family-style meal. Pair it with fluffy steamed rice or quinoa for a complete dinner experience. Enjoy the flavors! To get tasty chicken, start with quality meat. I like using boneless, skinless chicken thighs. They stay juicy and tender. Marinating is key. Mix teriyaki sauce, sesame oil, honey, garlic, and ginger. Let the chicken soak in this mix for at least 15 minutes. For deeper flavor, marinate overnight. This will infuse the chicken with rich taste. You want crisp, colorful veggies. I recommend using fresh broccoli, red bell pepper, sugar snap peas, and carrots. Cut them into even sizes. This helps them cook at the same rate. Toss the veggies in olive oil, salt, and pepper before roasting. This adds flavor and keeps them vibrant. Spread them out on the sheet pan. This way, they won’t steam and will roast nicely. The teriyaki sauce gives a sweet taste. To balance this, use low-sodium sauce and add fresh garlic and ginger. The sesame oil enhances the flavor without overpowering it. Adjust the honey based on your taste. If you like it sweeter, add more honey. For a savory kick, add a pinch of salt to the veggies. This will ensure every bite is flavorful and well-balanced. Pro Tips Marination is Key: For deeper flavor, marinate the chicken thighs overnight. This allows the teriyaki sauce to penetrate the meat, making it more tender and flavorful. Veggie Variety: Feel free to mix and match your vegetables based on what you have on hand. Zucchini, bell peppers, or even Brussels sprouts work well in this dish! Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). This guarantees it's fully cooked and safe to eat. Presentation Matters: To elevate your dish, serve it on a large platter and garnish with the sesame seeds and green onions just before serving for a vibrant touch. {{image_4}} You can switch up the protein in this dish easily. Try chicken breasts for a leaner cut. Pork tenderloin works well too. If you want something different, use shrimp or tofu. Just adjust the cooking time based on what you choose. Shrimp cooks fast, while tofu needs a bit more time to soak up flavor. Feel free to mix and match your veggies! Zucchini, asparagus, or mushrooms can add great taste. Cauliflower or snap peas can also be used. Aim for a colorful mix to make your dish pop. Each veggie brings a unique flavor and texture, making it fun to try new combinations! You can change the sauce to fit your taste. Add some heat by mixing in sriracha or chili paste. For a sweeter touch, try pineapple juice or brown sugar. If you like it tangy, a splash of rice vinegar can brighten the flavor. Feel free to get creative and make it your own! To store your leftover sheet pan teriyaki chicken, let it cool first. Place the chicken and veggies in an airtight container. They can stay fresh in the fridge for up to three days. If you want to keep them longer, freeze the leftovers. Use freezer-safe bags or containers. You can freeze them for about three months. When it's time to enjoy your leftovers, reheat them gently. You can use a microwave or an oven. If using a microwave, place the chicken and veggies on a microwave-safe plate. Heat in short bursts, about one minute at a time, until warm. If using an oven, preheat it to 350°F (175°C). Spread the chicken and veggies on a baking sheet, cover with foil, and heat for about 10-15 minutes. This helps keep them moist. This sheet pan teriyaki chicken is great for meal prep. You can prepare it ahead of time for busy days. Marinate the chicken the night before and chop the veggies. Keep everything in the fridge until you're ready to cook. You can also pack cooked chicken and veggies in containers for lunches or dinners. Pair them with rice or quinoa for a complete meal. Yes, you can use bone-in chicken thighs. They will add more flavor. However, cooking time may change. Bone-in thighs take longer to cook. Make sure the internal temperature is 165°F (75°C) before serving. To make this dish healthier, you can reduce the honey. Use less teriyaki sauce or choose a low-sugar version. Add more vegetables like zucchini or bell peppers. You can also swap chicken thighs for chicken breasts. These changes cut calories and boost vitamins. Yes, marinating the chicken overnight is great! This helps the flavors soak in better. Just remember to keep it in the fridge. If you marinate too long, the chicken may get too soft. A good rule is to marinate for up to 24 hours. This article covered all you need for a tasty chicken dish. We looked at ingredients, substitutions, and special tools. I also shared step-by-step instructions for preparation and cooking. You learned tips for juicy chicken and crisp veggies. We discussed flavor variations and safe ways to store leftovers. Remember, cooking is fun! Use these ideas to try new things. Enjoy your meal!$

Savory Sheet Pan Teriyaki Chicken

A delicious and easy one-pan meal featuring marinated chicken thighs and colorful vegetables, perfect for a family dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
1 cup fresh broccoli florets
1 piece red bell pepper, thinly sliced
1 cup sugar snap peas
1 cup carrots, julienned or sliced into thin coins
0.5 cup low-sodium teriyaki sauce
2 tablespoons sesame oil
2 tablespoons honey
2 cloves garlic, finely minced
1 inch fresh ginger, grated
to taste salt and pepper
1 tablespoon sesame seeds (for garnish)
2 pieces green onions, finely chopped (for garnish)

Instructions

Begin by preheating your oven to 400°F (200°C). To make cleanup a breeze, line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger until combined. This mixture will serve as your flavorful marinade.
Place the chicken thighs into a large zip-top bag or a shallow dish. Pour half of the prepared marinade over the chicken, ensuring every piece is well coated. Seal the bag tightly or cover the dish, and let it marinate for at least 15 minutes; for best results, marinate in the refrigerator for up to overnight to deepen the flavor.
While the chicken is soaking up the marinade, prepare your colorful vegetables. In a separate bowl, combine the broccoli florets, sliced red bell pepper, sugar snap peas, and julienned carrots. Drizzle lightly with olive oil and season with salt and pepper. Toss everything together until the veggies are well-coated.
Once the chicken has marinated, carefully remove it from the bag and arrange the thighs on one side of the prepared baking sheet. Spread the tossed vegetables out on the opposite side of the sheet for even cooking.
Take the remaining marinade and drizzle it generously over both the chicken and vegetables to enhance their flavor.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are fork-tender.
After baking, carefully take the sheet pan out of the oven and allow it to rest for a few minutes, letting the flavors settle.
For serving, sprinkle the dish with sesame seeds and finely chopped green onions for a refreshing crunch and added visual appeal.

Notes

Serve with steamed rice or quinoa for a complete meal.

Keyword chicken, easy dinner, sheet pan, teriyaki